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Psychedelicatessen: Super Stuffed Shrooms



“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”

Perfect for your Super Bowl Sunday party, these simple-to-make Stuffed Shrooms pack just the right amount of cannabis flavor into a wonderful dish that’s sure to delight! Created by one of my favorite stoner chefs, Gabriel Reeves, these stuffed mushroom appetizers will please almost anyone with their deep Italian flavor.

Chef Gabe conducts weekly cooking classes at Elemental Wellness, teaching patients to safely create medicated foods at home, while also cooking “straight food” for staff lunches. A cancer survivor who previously cooked for Google staffers at the company’s Mountain View headquarters, Chef Gabe credits cannabis with saving his life, as well as everyday stress relief. Check out his Easy Hash Chicken Posole here, and get cooking the Chef Gabe way—stoned and with the music blasting!

Super Stuffed Shrooms


3 slices bread
2 tablespoons olive oil
salt and pepper to taste
30 large white mushrooms
2 tbs butter
2 ounces cannabis infused olive oil or 1 gram quality hashish decarboxylated* and suspended in olive oil (*to decarboxylate hashish, place in a pyrex dish in a 250ºF oven for 15 minutes)
1 medium onion, finely chopped
1/4 cup finely chopped celery
2 garlic cloves, finely chopped
1 red bell pepper, diced into small pieces
1 cup spinach, cut into strips
1 tsp chopped oregano
2 ounces grated Parmesan or Manchego cheese
1/4 cup chopped fresh parsley

Preheat oven to 400ºF. Tear bread into pieces and pulse in a food processor. Transfer to a bowl and toss with oil, salt and pepper. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.

Pull stems from mushroom caps and finely chop the stems. Put the mushroom caps, stemmed sides down, in a lightly oiled shallow baking pan and bake in the middle of the oven until mushrooms exude liquid, about 10 minutes, then remove from oven and reserve.

While mushrooms are baking, melt butter in a 12-inch heavy skillet over med-high heat, then add stems and cook 5 minutes. Add the onions, red pepper, oregano, spinach and garlic. Season with salt and pepper and sauté, stirring occasionally till onion is golden, about 5 minutes. Cool veggies slightly then add bread crumbs, Parmesan cheese, parsley and medicated olive oil. Toss well.

Turn mushroom caps over and mound filling in caps, pressing gently. You will have some filling left, it is great with scrambled eggs or in a sandwich.

Bake in middle of oven until the mushrooms are tender and stuffing is golden brown, about 20 minutes. Enjoy! Eat only one or two Stuffed Shrooms and wait an hour before consuming more.